Keyword: fruit, homemade jam, jam, jam recipe, strawberry, strawberry jam
Servings: 1Mason Jar
2cupsstrawberries(about 1 package)
Throroughly wash the strawberries. Cut the tops off and quarter, then add to a pot along with the sugar.
Slice a few peices of the peel off the lemon and add to the strawberries*. Then cut the lemon in half and squeeze all the juice in as well.
Bring the mixture to a bubbly boil, stirring frequently.
After letting it boil for about 5 minutes, remove the lemon peels and use an immersion blender to mix the berries until it’s a mostly smooth consistency. (I still like to have a few chunks. Really however you prefer it)
Add the peels back to the pot, lower the stove temp and bring the jam to a simmer. Let it cook for about 30 minutes, stirring frequently. It should thicken a little bit but don’t worry if it’s still pretty thin.
Turn off the heat and let the jam cool completely, continuing to stir it pretty frequently. As it cools, it should thicken up.
When cool, pour the mixture into a mason jar, put the lid on tight and store it in the fridge.
*the fresh lemon peel contains pectin, a chemical that helps the jam naturally thicken.